| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Apples, Bacon |
6 |
Servings |
INGREDIENTS
| 5 |
sl |
Bacon; diced |
| 1 |
lg |
Onion; diced |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
|
Head cabbage; shredded |
| 1 |
|
Red apples; chopped |
| 3 |
tb |
Flour |
| 2 |
sm |
Cans chicken broth |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
c |
Heavy cream |
| 2 |
|
Egg yolks |
| 2 |
ts |
Dijon mustard |
INSTRUCTIONS
Saute bacon and drain leaving 1-2 T. fat in pan. Saute onions and garlic..
Add cabbage and apple. Saute. Stir in flour. Cook for 3 minutes. Slowly add
chicken broth. Add pepper, nutmeg and cinnamon. Stir. Add bacon. Bring pot
to boil. Simmer, stirring occasionally, about 25 minutes. Just before
serving, stir in cream, mixed with egg yolks and some hot soup. Pour into
pot. Add mustard. Serve immediately. MC formatting and posted by
bobbi744@sojourn.com
Recipe By : Anne Lewis Pollano/Lansing State Journal Readers' Recipes
Posted to MC-Recipe Digest V1 #232
Date: Tue, 01 Oct 1996 14:01:26 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”